Shrimp With Tomatoes, Olives and Basil
- Reviews 3
Ready In: 20 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1 1⁄2 lbs peeled shrimp
- 1⁄2 teaspoon coarse salt, divided
- 1 lb tomatoes, chopped into 1/2-inch pieces (about 2 cups chopped)
- 1⁄4 cup white wine (water or vegetable stock may be substituted)
- 1⁄3 cup pitted kalamata olive, coarsely chopped
- 1⁄3 cup parsley, chopped
- 1⁄3 cup fresh basil, chopped
Directions
- Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
- 2. Add the tomato, wine and remaining 1/4 teaspoons salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off